Math Concepts for Food Engineering, Second Edition | 
| Authors: Richard W. Hartel, Robin K. Connelly, T.a. Howell Jr., D.b. Hyslop
Publisher: CRC
Category: Book
List Price: $35.95
Buy New: $32.04
You Save: $3.91 (11%)
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Sales Rank: 1031242
Media: Paperback
Edition: 2
Number Of Items: 1
Pages: 248
Shipping Weight (lbs): 0.8
Dimensions (in): 9.1 x 6 x 0.6
ISBN: 1420055054
Dewey Decimal Number: 664.00151
EAN: 9781420055054
ASIN: 1420055054
Publication Date: March 17, 2008
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Product Description
With numerous problems and solutions, this text builds students? mathematical reasoning skills so that they can achieve a better understanding of food engineering principles. It examines a variety of food engineering elements, including gases, vapors, mass and energy balances, fluid mechanics, and heat and mass transfer. The text also offers a step-by-step breakdown of formulas used in mass, heat, and momentum transfer. This edition contains a new chapter on mass transfer, includes a simple units-conversion page and a mathematical skills screening quiz in the appendices, and uses spreadsheets (available on the publisher?s website) to generate practical mathematical tools for applications and solve examples.
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